Hidden Veggie Pasta Sauce

This simple hidden veggie pasta sauce is packed full of flavor. Loaded with your favorite fresh garden vegetables, this light and easy sauce is perfect for pasta!

This post was originally published in September 2020 and has been updated for content.

I love adding hidden veggies into different dishes, especially for my kids! Use all of your favorite veggies from the garden, the farmers market or the grocery store to make a delicious sauce that everyone will love! This sauce would be great on grilled pizza, homemade pasta or even lasagna!

🍅 Ingredient notes

• Fresh Vegetables - I like using zucchini, squash, bell peppers and tomatoes in this sauce. Other vegetables that would be great in this sauce are carrots, kale, eggplant, spinach or other squash varieties.
• Tomato Sauce - This recipe uses tomato sauce as a base for the sauce. Store bought or homemade marinara sauce could also be used.
• Fresh Herbs - To pack an extra flavorful punch, blend fresh basil, oregano or parsley into the cooked sauce. Dried herbs can also be used, but should be added when the veggies are being cooked down to give them time to release the flavors.

📋 Substitutions and variations

• Spicy - Dice up 1-2 fresh jalapeños and cook them with the other fresh vegetables to make this sauce spicy!
• Vegan - Omit the pecorino romano from the recipe to make this sauce vegan.

🔪 Step by step instructions

Chop all of the fresh vegetables and heat a large skillet with the olive oil on the stovetop. Cook the vegetables for about 10-15 minutes until they start to soften and cook down.

Lower the heat and stir in the tomato sauce. Allow the sauce to simmer for 20-25 minutes until the vegetables are soft and easily mashed. Blend the sauce, working in batches if needed, to the desired consistency.

Return the blended sauce to the pan and stir in the cheese and garlic powder. Use the sauce immediately for pasta or cool it completely and store for use later.

⭐ Expert tips

• Cut all of the fresh vegetables into similar sized pieces for even cooking.
• If you are pressed for time, cut the vegetables into small pieces, the smaller the vegetables are cut the faster they will cook.
• Use a high powered blender to help blend the sauce super smooth.
• When blending the sauce, make sure to start on low speed to prevent it from exploding out the top of the blender.

🥡 Storage suggestions

• This sauce produces approximately 2 quarts of sauce. If you are not using it right away, it should be cooled completely before storing it in airtight containers for later use.
• For easy use and quick defrosting, store the sauce in small quantities. Typically 1 ½ cups of sauce is used for 1 pound of pasta.
• This sauce will keep for 3 to 5 days in the refrigerator and up to 3 months in the freezer.
• Let the sauce slowly defrost in the refrigerator or in a large bowl of cool water in the sink if you are short on time.

🥫 More sauce recipes

If you loved this recipe for hidden veggie pasta sauce, check out these other homemade sauce and dip recipes that I know you will love too!

• Homemade Alfredo Sauce
• Easy Spicy Sriracha Hummus
• Whipped Ricotta with Lemon

📖 Recipe

Hidden Veggie Pasta Sauce

Amanda

This simple hidden veggie pasta sauce is packed full of flavor. Loaded with your favorite fresh garden vegetables, this light and easy sauce is perfect for pasta! 

5 from 11 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Sauces

Cuisine Italian

Servings 32 servings

Calories 34 kcal

Ingredients

  

1x2x3x

• 1 medium red bell pepper
• 1 medium orange bell pepper
• 1 medium zucchini
• 1 medium yellow summer squash
• 3 medium tomatoes
• ¼ cup olive oil
• ½ teaspoons kosher salt
• ¼ teaspoon black pepper
• 28 ounces canned tomato sauce
• 1 teaspoon garlic powder
• ½ cup grated pecorino romano cheese

Instructions

 

• Roughly chop all of the vegetables and set aside.
• Heat a large skillet or pan on the stove top over medium heat with the olive oil.
• Add in all of the chopped fresh vegetables and cook for 10-15 minutes until the vegetables are slightly softened. 
• Reduce the heat to medium low and stir in the tomato sauce. Allow the sauce to simmer for 20-25 minutes or until the vegetables are completely softened and easily mashed.
• Puree the sauce in a blender, working in batches if needed, to the desired consistency.
• Add the blended sauce back to the pan and mix in the garlic powder and cheese.  
• Use the sauce immediately or cool and store for later use.

Notes

• Cut all of the fresh vegetables into similar sized pieces for even cooking.
• If pressed for time, cut the vegetables into small pieces. The smaller the vegetables are cut the faster they will cook.
• Use a high powered blender to help blend the sauce super smooth.
• When blending the sauce, make sure to start on low speed to prevent it from exploding out the top of the blender.

 

Substitutions and Variations

• Veggies - In addition to the vegetables listed above, carrots, kale, eggplant, spinach or other squash varieties would also be good in this sauce.
• Tomato Sauce - This recipe uses tomato sauce as a base, however store bought or homemade marinara sauce could also be used.
• Fresh Herbs - Add fresh basil, oregano or parsley at the end, right before blending to add extra flavor. Dried herbs can also be used, but should be added at the beginning when cooking the fresh vegetables to give them time to fully release the flavors.
• Spicy - Dice up 1-2 fresh jalapeños and cook them with the other fresh vegetables to make this sauce spicy!
• Vegan - Omit the pecorino romano from the recipe to make this sauce vegan.

 

Storage Suggestions

• This sauce produces approximately 2 quarts of sauce. If you are not using it right away, it should be cooled completely before storing it in airtight containers for use later.
• For easy use and quick defrosting, store the sauce in smaller quantities. Typically 1 ½ cups of sauce is used for 1 pound of pasta.
• This sauce will keep for 3 to 5 days in the refrigerator and up to 3 months in the freezer.
• Let the sauce defrost slowly in the refrigerator or in a large bowl of cool water in the sink if you are short on time.

Nutrition

Serving: 0.5cupCalories: 34kcalCarbohydrates: 3gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 187mgPotassium: 160mgFiber: 1gSugar: 2gVitamin A: 467IUVitamin C: 15mgCalcium: 24mgIron: 1mg

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